Thursday Recipe - Seafood Salad

Summer is here and the temperatures are finally feeling like summer. Time for cold salads and picnics and lots of chilling in front of the AC. Most of my favorite summer dishes are simple like this one:

Watermelon

Buy a big watermelon that sounds hollow when you thump it. Chop it up and serve it. Refrigerate it if you like it cold.

Or this one:

Berries

Buy some really nice looking berries. Wash them and serve them nice and cold.

My kids nibble of fresh fruits and veggies all summer. Most need nothing fancier than ranch dressing or maybe some snort (whipped topping in a can). I really don't cook that much in the summer. This salad was what we served for dinner tonight. Quick and easy and tasty.

Seafood Salad

1 12 oz package of Krab meat, or crab meat if you're rich or live on the coast
1/4 sweet onion, finely chopped
2 ribs celery, chopped small
1/3 c. red bell pepper, chopped
2/3 c. mayonnaise
2 T. lemon juice
1/2 t. ground black pepper
1 t. paprika
salt to taste

Use a fork to break the krab meat into small pieces. Mix everything together. Cover and refrigerate for at least an hour. Serve with crackers or rolls.

Thursday Recipe - Coleslaw

How exciting can coleslaw be? That's a question. My kids like coleslaw plain. You can dress it up spicy or sweet. I'd never had fruit in coleslaw until I had my mother-in-law's version. This time of year is a great time to make your own, if you live in the north. Cabbage is in the stores, fresh and cheap. Don't bother with red cabbage. Green cabbage is fine. If you like more of a lettuce texture, buy Napa cabbage. We're supposed to eat more vegetables, so why not try some of this salad?

Basic Coleslaw

1/2 medium head of cabbage
1/2 c. mayonnaise, use light or fat free if you want
1 T. lemon juice
1 T. lemon pepper seasoning

Rinse the cabbage in cold water, drain. Slice into very thin strips, then cut them to be about 2 inches long. Mix mayo, lemon juice, and seasoning. Add cabbage. Toss just until cabbage is covered. Cover and refrigerate for at least one hour.

That's it. Simple but delicious.

Variations:

Spicy - add 1 t. smoked paprika and cayenne pepper to taste
Extra veggie - add 1 c. finely chopped raw vegetables - carrots, broccoli, onion, cauliflower, zucchini, bell pepper, etc.
Pickled - add 2 T. chopped dill pickles
Fruited - add 1 c. chopped fresh fruit - banana, apple, pear
Herbed - add 1/2 c. sliced celery, 1 t. dill weed and 1 t. celery seed

Go be creative. What versions do you like? Feel free to share your recipes in the comments.

Thursday Recipe - Potato Salad

I'm running way behind today. I whipped this up the other night. With some cold cut sandwiches and fruit, you've got a classic summer supper. This is one of my favorites.

Potato Salad

6 medium potatoes, scrubbed and diced, peeled if you want
1/3 c. dill pickle juice
1/3 c. dill pickles, diced small
1/4 c. sweet onion, diced fine
1/3 c. celery, diced
1/2 c. mayonnaise
1/4 c. mustard
dash tabasco sauce
2 t. celery seed
1 t. smoked paprika
1 t. garlic powder
paprika for garnish

Put potatoes in a medium sauce pan, add cold water to cover potatoes, cover and bring to a boil. Remove lid and simmer for 20 minutes until potatoes are tender. Drain potatoes, rinse with cold water. Pour pickle juice over potatoes, toss gently. Let sit for 15 minutes.

Meanwhile, mix mayo, mustard, and spices. Add pickles, onions, and celery. Add potatoes. Toss gently until potatoes are well coated. Sprinkle paprika over the top to garnish.

Serve immediately at room temperature, or cover and refrigerate.